Red Pesto
This pesto should be thick but pourable. If it is too thick, add a little more olive oil.
- 10 sun-dried tomatoes, dry or oilpacked
- (rehydrate dried tomatoes in warm water for about 20 minutes, drain, and then use)
- 1 garlic clove, peeled
- 1⁄2 tablespoon crushed red pepper flakes
- 6 tablespoons extra-virgin olive oil (slightly less if using oil-packed tomatoes)
- 20 salt-cured olives, pitted
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Instructions:
This isn’t technically a pesto, but you use it the same way. Instead of combining fresh basil with pine nuts, garlic, and olive oil (as in a regular pesto), this recipe uses sun-dried tomatoes pureed with olives, garlic, and olive oil. You still get a lot of taste in every spoonful of this piquant sauce, so toss just a little with a cup of hot cooked pasta, add a green salad, and you’ve got a fantastic and colorful light meal. You can also serve red pesto on meat or fish to jazz them up.
- Pulse all the ingredients in a food processor until well combined.
- Store in the refrigerator for up to 2 weeks.